Preparation time: 15 min
Cooking time: none
Dietary guidance: v
24 oz shredded extra-sharp cheddar cheese
1 (7-oz) jar sliced pimientos (1 1/2 red bell peppers, roasted and diced, may be substituted if pimientos are not available)
1 tsp dried sage
freshly ground black pepper
1/2 cup chopped green onions (the little skinny ones that grow wild your yard are wonderful)
3 tablespoons homemade or Hellman's (aka Best Foods) mayonnaise
If you like your pimiento cheese slightly more cohesive and spreadable, add cream cheese until it reaches the consistency you like.
A loaf of good bread--pumpernickel works well, or Pepperidge Farm white for a delicate ladies' finger sandwich.
Mix all the ingredients except the bread in a bowl. Spread the pimiento cheese generously on the bread, then cut off the crusts and eat them surreptitiously in the kitchen--there are no calories in the crusts as long as no one sees you eating them. Slice the crust-free sandwiches diagonally into quarters, arrange them attractively on a plate, garnish with parsley or sage, and make a hit at the next pot luck or tea party.